KR101220453B1 - Method for manufacturing rice cake - Google Patents

Abstract

The present invention uses a glutinous rice flour and mugwort powder and is baked in the oven by adding nuts and chocolate, the outside is crispy, the inside is crispy, bitter mugwort and sweet chocolate, the taste of the nut is well-balanced rice cake manufacturing method .
To this end, a) finely chopped nuts and chocolate prepared; b) grinding glutinous rice and mugwort and sifting to prepare glutinous rice flour and mugwort powder; c) mixing the glutinous rice flour and wormwood powder and mixing the nuts and chocolate; d) putting milk into a mixture comprising the glutinous rice flour, wormwood powder, nuts and chocolate; And e) baking the dough in an oven at 180 ± 5 ° C. for 40 minutes.
Therefore, it is a fusion rice cake that harmonizes the bitterness of wormwood, the sweetness of chocolate and the savoryness of nuts, and can make a rice cake different from the simple traditional rice cake.
In addition, it can be baked in the oven to make crispy outside and crispy inside and make a cake that can be eaten as a snack to children's taste.

Description

METHOD FOR MANUFACTURING RICE CAKE

The present invention relates to a method of manufacturing rice cakes. More specifically, using a glutinous rice flour and mugwort powder, baked in the oven with nuts and chocolate, the outside is crispy, chewy inside, the taste of bitter mugwort, sweet chocolate, savory nuts will be.

Tteok is a food eaten after steaming or cooking grains. The Korean rice cakes can be found in the ruins of Najin-do, Shiru from the Three Kingdoms Tomb, and murals of the Goguryeo period.

These rice cakes are one of the traditional foods and cultures that our people enjoyed and are closely related to our diet.

For example, on New Year's Day, New Year's Day, we make white rice cakes and cook Tteokguk. In the Songpyeon, September 9, Jung-gu, Jung-gu, there were customs of chrysanthemum and Siru-teok in the lunar calendar.

It is true that rice cakes were once less popular as wheat-based bread, but in recent years, consumption has increased again due to the interest in healthy foods and traditional foods.

However, compared to this interest, the rice cakes on the market are simple in taste and do not vary in variety.

In addition, it is true that traditional rice cakes do not get a great response to our children whose tastes have changed in the West.

In addition, most traditional rice cakes are steamed, but steamed rice cakes have a short preservation period, which causes them to quickly harden or change taste.

The present invention has been made in view of the above situation, and the bitterness, sweet taste, savory taste is well harmonized and differentiated from the simple taste of traditional rice cakes, and according to the children's taste, a method of making rice cakes suitable as a snack replacement It aims to provide.

In addition, it is another object to provide a method of producing a rice cake baked in the oven crispy on the outside, chewy inside and preserved for a long time.

In order to achieve the above object, the present invention comprises the steps of a) finely chopped nuts and chocolate; b) grinding glutinous rice and mugwort and sifting to prepare glutinous rice flour and mugwort powder; c) mixing the glutinous rice flour and wormwood powder and mixing the nuts and chocolate; d) putting milk into a mixture comprising the glutinous rice flour, wormwood powder, nuts and chocolate; And e) baking the dough in an oven at 180 ± 5 ° C. for 40 minutes.

In addition, in step c), the glutinous rice flour, the mugwort powder, the nuts and the chocolate are glutinous rice flour 46.9 ± 1% by weight, mugwort powder 1.4 ± 1% by weight, nuts 18.8 ± 1% by weight, based on the total weight of the mixture, It is characterized by mixing in 32.9 ± 1% by weight of chocolate.

In addition, the mixture and the milk in step d) is characterized in that the mixture of the mixture 87.6 ± 1% by weight, milk 12.4 ± 1% by weight based on the total weight of the dough.

The manufacturing method of the rice cake according to the present invention is a fusion rice cake which uses glutinous rice flour and mugwort powder, and adds nuts and chocolate, which harmonizes the bitterness of the mugwort, the sweetness of chocolate and the savoryness of nuts. I can make rice cake of taste.

You can also bake in the oven to make a crispy rice cake with crispy outside and crisp inside.

In addition, chocolate and nuts can be used to make rice cakes that can be eaten as snacks for children.

1 is a flow chart for the manufacturing method of the rice cake according to the present invention.

Hereinafter, a preferred manufacturing process for the manufacturing method of the rice cake according to the present invention will be described in detail with reference to the accompanying drawings.

Unlike the conventional method of making rice cakes by steaming rice, the manufacturing method of the rice cake according to the present invention is baked in an oven, and the outer surface is crispy, and the inside is crispy, bitter mugwort, sweet chocolate, and savory nuts. It is to.

To this end, the manufacturing method of the rice cake according to the present invention, as shown in Figure 1 step to prepare finely chopped nuts and chocolate (s110), crushing glutinous rice and mugwort and sifted to prepare glutinous rice flour and mugwort powder ( s120), mixing the glutinous rice flour with the mugwort powder and mixing the nuts and the chocolate (s130), putting milk into a mixture including the glutinous rice flour, mugwort powder, nuts and chocolate (s140), Baking the dough for 40 minutes at 180 ± 5 ℃ in an oven (s150).

Looking at each step in more detail as follows.

First, the step s110 is a step of preparing nuts and chocolate as part of the ingredients added to the rice cake.

Here, the nut (堅果) is a hard shell, and the edible portion refers to the fruit of the cotyledon, such as cereals and legumes, but is not limited to the fruit and includes edible seeds that are commonly recognized as nuts.

Therefore, in the present invention, walnuts, pumpkin seeds, sunflower seeds are preferably used as nuts.

In each case, walnuts are yellowish brown with edible parts, wrinkles on the surface, and fat is occupied 50-60%, which contains a large amount of unsaturated fatty acids, rich in calcium, vitamins B1 and B2, and vitamins necessary for the development of niacin and brain. A also contains a large amount of walnuts a day to eat brain activity is good.

In addition, pumpkin seeds are rich in unsaturated fatty acids, rich in protein, lipids, vitamins A, B1, B2, and C, which help to increase the amount of mother's milk, prevent cholesterol from sticking to the walls of blood vessels, prevent high blood pressure, and are rich in lecithin. Makes it good In addition, unlike zucchini is also an insect repellent.

In addition, sunflower seeds are particularly rich in folic acid, which is effective in preventing heart disease and stroke by inhibiting blood clotting and promoting arteriosclerosis. It is rich in vitamin A and vitamin E, which helps to build immunity.

On the other hand, chocolate (chocolate) is a food processed from cacao beans. Chocolate is made by mixing aged cocoa beans and ground cocoa butter and ground cocoa butter, which are divided into dark chocolate, milk chocolate, and white chocolate according to the content of cacao mass. In the present invention, dark chocolate or milk chocolate Use

These chocolates contain caffeine, which helps to lift your mood and deobromine to help you think and diuretic. In addition, 40g of chocolate is high enough to produce calories of air, which is suitable for emergency food.

Like this, walnuts, pumpkin seeds, sunflower seeds, chocolate with good efficacy and taste are finely prepared to mix well with glutinous rice flour and mugwort powder.

Next, the step s120 is a step of preparing a glutinous rice which is the main ingredient of the rice cake and the wormwood which is additionally added to the powder.

Generally, the rice cake is made of non-glutinous rice or glutinous rice as the main ingredient, and in the present invention, glutinous rice is used as the main ingredient to provide a satisfactory taste with chocolate.

Such glutinous rice is also called nami (懦 米) or savory (粘米), the milky milky opaque than translucent non-transparent rice, opaque, high energy and better digestion than non-glutinous rice.

In addition, glutinous rice is rich in vitamin E, which is good for anti-aging and heart disease, and vitamin D has strong bones, and contains large amounts of vegetable fiber to activate bowel function to prevent constipation and prevent intestinal diseases.

On the other hand, mugwort is a perennial herb of the Asteraceae, and uses edible young leaves in the present invention.

These mugworts contain high amounts of vitamin A, which brightens the eyes, makes the skin elastic and boosts immunity. In addition, the detoxification effect is good for liver disease, hepatitis, fatty liver, cirrhosis, etc. It is effective to clean the blood by the blood clotting effect and to strengthen the blood vessels is effective in preventing hypertension, hypotension and neuralgia. In addition, mugwort has many pharmacological effects, including gastrointestinal disease, constipation, and anticancer activity.

Such glutinous rice and mugwort are prepared in a fine powder form to mix well. For this purpose, each is crushed and sieved to prepare a small powder powder.

Next, the step s130 is a step of producing a mixture by mixing the ingredients prepared in the step s110 and s120 at a certain ratio, and evenly mix the glutinous rice flour and mugwort powder and add chopped walnuts, pumpkin seeds, sunflower seeds and pieces of chocolate. do.

At this time, the glutinous rice flour, the mugwort powder, the nuts and the chocolate are more preferably 46.9 ± 1% by weight, more preferably 46.95 ± 0.5% by weight, mugwort powder 1.4 ± 1% by weight relative to the total weight of the mixture 1.41 ± 0.5% by weight, nuts 18.8 ± 1% by weight more preferably 18.78 ± 0.5% by weight, chocolate 32.9 ± 1% by weight more preferably 32.86 ± 0.5% by weight.

In addition, the mixture is added sugar and salt to match the sugar and liver, sugar is to enhance the sugar along with chocolate, 29 ± 5g per 100g chocolate, salt is to match the seasoning of rice cake 1g ± 100g glutinous rice powder as the main ingredient It is preferred to add 0.5 g.

Therefore, glutinous rice flour and chocolate become a kind of solid, and the taste and aroma of the wormwood is added to the taste of the other ingredients in harmony with the taste of other ingredients, and the nut adds a chewy taste and a savory taste, according to the manufacturing method of the present invention The sweetness of chocolate, the savoryness of nuts and the bitter taste of mugwort can be combined well with pharmacologically effective rice cakes.

Also, chocolate and nuts can be used as a snack for children's taste.

Next, the step s140 is a step of producing a dough by kneading water or milk into the mixture, preferably milk.

The rice cake baked in the oven by the milk dough has a soft and firm texture at the same time.

At this time, the texture of the rice cake is significantly different depending on the mixing ratio of the milk, so that the mixture and the milk is 87.6 ± 1% by weight of the mixture of the total weight of the dough more appropriately 87.65 ± 0.5% by weight, milk 12.4 ± 1% by weight more preferably 12.35 ± 0.5% by weight is preferably mixed.

Next, the step s150 is baking the dough in an oven.

While conventional rice cakes are cooked by steaming rice flour and added ingredients, the method of preparing rice cakes according to the present invention can be baked using an oven to provide rice cakes with crisp outer and crispy textures.

In particular, the chocolate does not melt because it is baked in the oven, and the nuts taste more crispy.

The use of these chocolates and nuts provides a taste that suits children's tastes.

In addition, the chocolate baked in the oven forms a kind of film on the outside of the rice cake to prevent moisture from leaking out to prevent the rice cake from drying out.

At this time, the material or form of the container containing the dough should be considered so that the heat provided in the oven is not concentrated only on a part of the dough, which may be changed according to the internal structure and shape of the oven.

Hereinafter, looking at an embodiment of a manufacturing method of the rice cake according to the present invention described so far.

(Example 1)

500g crushed glutinous rice powder, mugwort powder 15g, nuts 200g, chocolate 350g, sugar 100g, salt 5g evenly mixed, then put 100g milk and knead evenly. And bake for 40 minutes at 180 ℃ using an oven to prepare a rice cake.

(Example 2)

In Example 1, 125 g of milk was added and kneaded to prepare a rice cake.

The mixing ratio, baking temperature and time are the same with other materials.

(Example 3)

In Example 1 150g of milk was added and kneaded to prepare a rice cake.

The mixing ratio, baking temperature and time are the same with other materials.

(Example 4)

In Example 1, 175 g of milk was added and kneaded to prepare a rice cake.

The mixing ratio, baking temperature and time are the same with other materials.

(Example 5)

In Example 1 200 g of milk was added and kneaded to prepare a rice cake.

The mixing ratio, baking temperature and time are the same with other materials.

(Comparative Example)

In Example 1 150g of water was added instead of milk to prepare a rice cake.

The mixing ratio, baking temperature and time are the same with other materials.

(Sensory test)

Example 1 to 5, the sensory test was performed on the rice cakes prepared as in Comparative Examples.

The sensory test was conducted on 30 test personnel (5 persons in each of 10, 20, 30, 40, 50, and 60s) and the evaluation items were evaluated by the following five-point scale method for taste, texture, and preference. . The results are shown in Table 1 below.

(1: very bad, 2: bad, 3: moderate, 4: good, 5: very good)

Looking at the results of Table 1, it was confirmed that the comparative example is relatively lower than the evaluation score of the other examples. This is an evaluation that milk-kneaded rice cakes are much better in taste, texture, and taste than water.

In addition, the evaluation score of Example 3 using 150 g of milk was the highest, and based on this, it was found that the evaluation score was lowered as the addition ratio of the milk decreased or increased. Therefore, as in Example 1 and Example 5, when the ratio of milk is too small or excessive, it can be seen that the taste of rice cake, especially texture and palatability, is reduced compared to the rice cake having proper milk ratio.

The above description is merely a preferred embodiment of the present invention, and there may be various modifications. However, if these modifications are included in the technical spirit of the present invention will be within the scope of the present invention, the scope of the present invention can be easily understood by those skilled in the art through the following claims.

Claims (3)

a) finely preparing nuts and chocolate;
b) grinding glutinous rice and mugwort and sifting to prepare glutinous rice flour and mugwort powder;
c) mixing the glutinous rice flour and wormwood powder and mixing the nuts and chocolate;
d) putting milk into a mixture comprising the glutinous rice flour, wormwood powder, nuts and chocolate; And
e) baking the dough in an oven at 180 ± 5 ° C. for 40 minutes,
In step c), the glutinous rice flour, mugwort powder, the nuts and the chocolate are glutinous rice flour 46.9 ± 1% by weight, mugwort powder 1.4 ± 1% by weight, nuts 18.8 ± 1% by weight, chocolate 32.9 Mixed at ± 1% by weight,
In the step d), the mixture and the milk is a mixture of 87.6 ± 1% by weight, 12.4 ± 1% by weight of milk relative to the total weight of the dough.
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